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Cold temperatures have adverse affects on molasses but they don't do anything to slow down local brewers.

Last week Titletown Brewing Co. delivered bottled beer to select Northeastern Wisconsin retailers and tapped a special pre-Prohibition brew, Blaine's Cream Ale. Two other specialty brews are also now on tap, Pullman Porter and Galaxy Pale Ale.

However, there's plenty more where that came from, and it's not just Titletown Brewing having all the fun.

Bars, restaurants and other venues who want to be part of the weeklong event can get more details on how to participate at the website, gbcraftbeerweek.com. Craft beer fans can check the website for updates and keep in touch through the event's Twitter feed @GBcraftbeerweek and Facebook page.

Planning is still in the early phases but Engebos says the annual Firkin Fest that has been held at Ridgeview Liquor in Ashwaubenon will take place May 16 and they are looking to expand the event.

If May is too long of a wait to cure your firkin fever, stop by Hinterland Brewery 6 p.m. Friday when they will have their award-winning Bourbon French Toast and Bacon Maple Bock flowing. Getting the bacon flavor into the beer is a multi-step process that requires two rounds of freezing the mixture of liquified bacon fat and bourbon before it's infused into the beer. This firkin has been aging since November.

On March 6, Hinterland will launch its Grand Cru with a party, complete with live music. Grand Cru is a full-bodied beer that is similar to a Belgian quad. It pours ruby red with a thick, off-white head and has aromas of citrus.

For beer drinkers who enjoy the pursuit of limited release beers, Grand Cru fits the bill with just 52 barrels put into production. Beth Barnstorff, Hinterland marketing director, says the brewery is bottling about 375 cases and it won't be available in stores until mid-March. However, party attendees will have exclusive rights to get it on tap at the brewery and buy four packs of 12-ounce bottles to go.

Tickets for the evening are $25 each at hinterlandbeer.com and include a limited release glass, a pour of Grand Cru, another beer token, hors d'oeuvres and the chance to meet brewery staff. The event will be held at the brewery and restaurant, 313 Dousman St.

If Grand Cru isn't limited enough, the brewery also is releasing This Ain't No Pilsner! Imperial Stout, a high gravity imperial stout packed with coffee brewed from 72 pounds of beans roasted by Luna Cafe (De Pere) and Anodyne Coffee (Milwaukee). Only eight barrels of this beer will be going out to the brewey's Green Bay and Milwaukee distributors. A release party for this beer is set for 6 p.m. March 6 at Anodyne in Walker's Point, Milwaukee.

Coming March 18 to Stillmank Brewing Co. taproom is Bock of the Future, the brewer’s latest seasonal beer.(Photo: Contributed)

Stillmank Brewing Co. had some fun with its Facebook friends by releasing the logo for its next seasonal brew Feb. 2 on its Facebook page and asking for guesses. Most fans were correct in guessing a bock-style beer.

"Our Mai-bock will be called Bock of the Future," said Brad Stillmank, owner and head brewer for Stillmank Brewing. "Kind of a play on the movie 'Back to the Future 2' where Marty went from 1985 to 2015."

The beer which Stillmank describes as having a light body, with a bit of an orange hue, from the heavy use of Pilsner and Munich malts, will be released March 18.

"This bock is hopped with Mt. Hood hops grown in Wisconsin," said Stillmank.

Like Stillmank's last seasonal brew, Perky Porter, Bock of the Future will be available in 22-ounce bottles at the taproom, 215 N. Henry St. Note, the taproom hours on Saturdays are now 2 to 8 p.m.

Meanwhile, Badger State Brewing Co. has been putting something new on tap each Wednesday at its taproom, 990 Canadeo Run, to get real-time customer feedback and plan to keep the trend alive through at least the end of March.